Deep Fried Chicken W / Garlic & Pepper (half) Recipe

Trim and prepare

Rinse the chicken pieces under cold water and pat dry thoroughly with paper towels. If pieces are large, make a couple of small shallow cuts near the thickest parts so marinade penetrates.

In a large bowl, whisk together buttermilk, eggs, kosher salt (1.5 tbs), 1 tsp black pepper, and 1 tsp garlic powder. Submerge the chicken pieces in the marinade, cover, and refrigerate for at least 4 hours or preferably overnight. This tenderizes the meat and seasons it through.

About 30–45 minutes before frying, remove the chicken from the refrigerator so it comes closer to room temperature. Prepare the breading station: In a large shallow bowl or tray combine the flour (2.5 cups), cornstarch (1/2 cup), onion powder (1 tsp), garlic powder (2 tsp), 2 tsp ground black pepper, white pepper (1/2 tsp), paprika (1 tsp), celery salt (1/2 tsp) and 1 tbs kosher salt. Mix thoroughly so spices are evenly distributed.

Drain each piece of chicken briefly and let excess marinade drip off, but do not pat completely dry — a thin coating helps the breading adhere. Dredge each piece in the flour mixture, pressing firmly so the mixture clings. Shake off excess and place on a wire rack while you finish breading the rest. For an extra-crispy double layer: after first dredge, dip back briefly in remaining buttermilk/egg mixture and dredge again in flour mixture.

Let breaded chicken rest on the rack for 10–15 minutes to set the crust; this reduces loss of breading when frying.

Pour neutral oil into a deep, heavy pot or deep fryer to a depth of about 3–3.5 inches (enough to nearly cover the largest piece). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle and brown slowly.

Fry the chicken in batches to avoid overcrowding. Gently lower pieces into the oil, breast/thick pieces first if using mixed parts. Maintain oil temperature between 325–350°F (163–175°C). Fry for 12–15 minutes per batch, turning occasionally with tongs, until crust is deep golden brown and an instant-read thermometer inserted near the bone reads 165°F (74°C) for dark meat (thighs/drumsticks). Smaller pieces like wings will finish earlier (8–10 minutes).

Use a slotted spoon or tongs to transfer fried chicken to a wire rack set over a sheet pan to drain and stay crisp. Keep finished chicken in a warm oven at 200°F (95°C) if needed while you finish remaining batches.

While the last batch is frying, prepare the garlic-pepper topping. In a small skillet or saucepan, melt 2 tbs unsalted butter over medium-low heat. Add the minced garlic (6 cloves) and cook gently for 45–60 seconds until fragrant but not browned — you want a mild, sweet garlic flavor.

Add 1 tsp light soy sauce and 1 tablespoon coarsely ground black pepper to the garlic and butter, stirring for 15–20 seconds. Remove the pan from the heat to avoid burning the garlic. Taste and add a small pinch of salt if necessary.

Immediately after removing chicken from the rack or while serving, spoon the warm garlic-pepper mixture evenly over the hot fried chicken (about 1/2 to 1 tablespoon mixture per piece depending on size). Sprinkle the thinly sliced scallion greens over the sauced chicken for freshness and texture.

Arrange the fried chicken on a platter. Garnish with chopped parsley (optional) and lemon wedges on the side. Serve hot so the crust remains crisp and the garlic-pepper topping is aromatic.

Leftovers: Reheat in a 375°F (190°C) oven on a wire rack for 10–12 minutes until warmed through and crisp. Store in an airtight container in the refrigerator up to 3 days; do not refrigerate while still warm to avoid sogginess.